Forktionary

Raspberry Crumb Cake Recipe

Indulge in this irresistible Raspberry Crumb Cake! A delightful blend of cinnamon and mace spices a moist cake, bursting with a sweet raspberry filling and crowned with a crunchy almond crumble. This homemade masterpiece is perfect for brightening any buffet or special occasion – guaranteed to have everyone coming back for seconds! Easy to follow recipe.

Prep Time 30 mins
Cook Time 75 mins
Calories 501.8 kcal
Protein 12g
Rating 4.5 (2 Reviews)
Raspberry Crumb Cake 27

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Crumb Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Raspberry Crumb Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Raspberry Crumb Cake

  1. Preheat oven to 350°F (175°C). Grease a 13x9x2 inch baking dish.
  2. In a medium saucepan, combine 1 cup granulated sugar, 2 tablespoons cornstarch, 1/2 cup water, and 2 cups fresh raspberries.
  3. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, or until thickened.
  4. Remove from heat and stir in 2 tablespoons lemon juice. Set aside to cool.
  5. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon ground mace and 1 teaspoon ground cinnamon.
  6. Cut in 1/2 cup (1 stick) cold, cubed butter until the mixture resembles coarse crumbs.
  7. In a separate bowl, whisk together 2 large eggs, 1/2 cup milk, and 1 teaspoon vanilla extract.
  8. Add the wet ingredients to the crumb mixture and stir until just combined.
  9. Spread two-thirds of the crumb mixture into the prepared baking dish.
  10. Spoon the cooled raspberry filling evenly over the crust, leaving a 1-inch border.
  11. Crumble the remaining crumb mixture over the raspberry filling.
  12. For the topping, combine 1/2 cup flour and 1/4 cup sugar in a small bowl.
  13. Cut in 1/4 cup (1/2 stick) cold, cubed butter until crumbly.
  14. Stir in 1/4 cup sliced almonds.
  15. Sprinkle the almond topping evenly over the cake.
  16. Bake for 50-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

149g

Fat

65g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Summer Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Breads Oven Coffee Cakes Dietary Equipment 4 Hours Or Less